I’m more than pleased to make and eat frittatas for breakfast, lunch or dinner, on their very own, with a salad or between bread (focaccia and biscuits are two of my favorites). They’re fantastic heat however make nice leftovers cool or at room temperature. Right here’s a sampling of frittata recipes from our archives to assist encourage you, although you also needs to be at liberty to riff given their inherent flexibility.
Frittata Affogata alle Lasagne, above. Filled with cheese and spinach and served with tomato sauce, this recipe channels lasagna however with much less fuss. It’s preferrred for 2 or three folks, or one with leftovers.
Smoked Salmon Frittata. For a luxe brunch dish, mix hot-smoked salmon, potatoes, chives, creme fraiche and goat cheese with the eggs.
Sheet Pan Frittata. A sheet pan makes frittata very simple to chop into squares for sandwiches. This recipe I developed additionally has the advantage of being nice for clearing out the fridge. It’s similar to one other recipe I shared: Anytime Frittata.
Arborio Rice Frittata. Tender, plump grains of arborio rice, which is a normal in risotto, add heft and texture to this easy, versatile recipe. For a distinct starchy addition, take into account Noodle Frittata, which makes use of Chinese language egg noodles.
Adblock take a look at (Why?)